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Dessert

Rice Muffins

A baked muffin made with boiled rice, sugar, butter, milk, flour, yeast, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Rice Muffins

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. In a bowl, combine warm boiled rice, sugar, and softened butter.

  2. Add milk and enough flour to form a stiff dough.

  3. Dissolve the yeast cake in a little milk and mix it into the rice mixture.

  4. Let the dough rise until light.

Shape and bake

  1. Stir in the beaten eggs and drop the mixture into well-buttered pans.

  2. Allow to rise again until very light.

  3. Bake in a preheated oven at 400°F (200°C) for 10 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Yeast cake
Ferments the dough so it rises and becomes light.
Eggs
Add structure and richness to the batter as they set in the oven.
Flour
Forms the stiff dough structure that holds the muffins' shape.
Warm boiled rice
Adds moisture and bulk to the dough.
Milk
Hydrates the flour and moistens the dough.

The step that matters

Let the dough rise until light. Yeast needs time and warmth to produce the gas that lifts the dough. Rising too short leaves dense muffins, and the second rise after shaping should also be allowed to finish before baking.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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